Devour! Chefs & Shorts Gala Dinner
This is Devour!’s signature showpiece event that has been presented all over the world, from Fogo Island to the Bahamas, from Sonoma to New York. Each dish in this five-course dinner is inspired by a corresponding short film screened right in the hall with the diners and created by: Jason Lynch, Doug McNish, Lora Kirk, Lynn Crawford & Stephanie Ogilvie.
$200 per guest; your ticket includes wine pairings and access to the Spotlight Gala Party
Sponsored by Exit Realty Town & Country, Royal Bank of Canada, Mer et Soleil, and Bishop’s Cellar
Menus and wine pairings coming soon!
Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—recipes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Valley, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia, he was part of the team at Acton’s Restaurant in Wolfville, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Jason took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access magazine. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Jason along with his wife and business partner Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a six-room boutique hotel called The Inn at Grand Pré Winery. Jason has dedicated himself to working with local farmers, meat purveyors, and fish mongers to build a supply chain that will be able to supply the majority of the product he needs to run his restaurants, and his food reflects this care and passion for good, clean products. @chefjasonlynch
Doug McNish knew he was destined for a career in the kitchen when he began honing his skills at the age of 15, but by age 20, Doug knew he needed to make a change after watching footage of a slaughterhouse. He went vegetarian, and months later adopted a fully vegan lifestyle, becoming a pioneer in the vegan food movement.
Today, Doug is a globally recognized Executive Chef, consultant, and author, appearing on numerous national and international television shows. His cookbooks include the bestselling Eat Raw, Eat Well (2012), Vegan Everyday (2015), and The Classics Veganized (2020)—all of which have won the Gourmand Award for Best Vegan Cookbook in the world. His work has helped make vegan cuisine go mainstream, and he is devoted to his vocation and activism in the name of ethics, health, and the environment. You can keep up with Doug online by following him on Twitter, Instagram, YouTube and Facebook, where he routinely shares his ongoing projects, informative and inspiring content, and his love for everything plant-based and vegan. @dougmcnish
Lora Kirk is regarded as one of Canada’s leading chefs with over 15 years of international culinary experience. While growing up in Peterborough, Ontario, Lora was greatly influenced by working on her grandparent’s farm, and it was there that Lora learnt the importance of supporting local farmers and growers. She then set out to pursue her dream of becoming a professional chef.
Chef Kirk graduated from Algonquin College’s culinary program and soon after moved to London, England. She gained her culinary strength and knowledge by working with renowned Chefs Gordon Ramsey and Angela Hartnett at the famous Connaught Hotel for three years.
Chef Kirk continued to shine in the industry as an innovating chef and took on her next position as Truffle’s Chef at the Four Seasons Hotel in Toronto. Chef Kirk received tremendous media attention and awards under her leadership, including the Five Diamond award for two consecutive years, and four stars in Toronto Life. Other awards received include the “OHI Top 30 Under 30 Award,” and the “Nine of Dine Award 2010.” Chef Lora was invited to cook at the James Beard House in New York and in Kitchen Stadium on Iron Chef America.
Chef Lora continued her culinary journey and moved to New York City to take over the kitchen at Allen and Delancey as Chef de Cuisine. Chef Kirk received the Top 10 New Restaurants award in The New York Times and a very prestigious Michelin Star for her talents. Chef Kirk then went on to run the kitchens at the SOHO House, New York.
Chef Kirk returned home to Canada in 2010. She has become one of the most high-profile women chefs in the country. Chef Kirk now shares her talents, fine culinary acumen, and expertise as Chef of Ruby Watchco in Toronto. Going back to her roots and passion for cooking, Chef Kirk is an advocate for supporting local farmers and growers, those who give top chefs the best quality products with which to cook: Locally grown, harvested and raised, cooked to perfection with heart. @chef_lora
Crawford has over 25 years of culinary experience, including many years as executive chef for the Four Seasons Hotels in Toronto and New York. One of the highest profile chefs in the country and a genuine household name, she is continually sought after as a dynamic host, public speaker, brand ambassador, spokesperson and mentor.
The Hearth restaurant, located at Pearson International Airport Toronto debuted April 2015, showcasing the fresh and seasonal fare she’s known for. It won Airport Casual Dining Restaurant of the Year at 2018’s Airport Food & Beverage Awards in Helsinki.
Chef Lynn was the owner of Toronto’s Ruby Watchco, which opened in 2010 and ran for 10 years, garnering critical acclaim as one of the best fine dining restaurants in the country.
Chef Lynn has released three best-selling cookbooks “Pitchin’ In” (2012), “At Home with Lynn Crawford” (2013) and the award-winning “Farm to Chef” (2017). Chef Lynn is the winner of the 2017 Gourmand World Cookbook Award and recipient of the 2018 Lifetime Achievement Award by Canada’s 100 Best. Currently starring on Food Network’s newest primetime cooking competition series Wall of Chefs and Junior Chef Showdown, Chef Lynn starred in Food Network’s hit series Pitchin’ In, which was nominated for Gemini Awards, both as a series and for her dynamic hosting, in 2010, 2011 and 2013.
She can also be seen competing as an Iron Chef in Kitchen Stadium on Iron Chef Canada. Chef Lynn has appeared as a competitor on Top Chef Masters and Iron Chef America. Chef Lynn was a regular judge on Top Chef Canada and Chopped Canada, co-host of The Great Canadian Cookbook and Restaurant Makeover and is an Expert on the Marilyn Denis Show.
Chef Lynn, a longtime supporter of the farm-to-table movement and sustainability, is also the Chef Ambassador for Egg Farmers of Canada. She is a dedicated philanthropist, giving back by participating in several charitable initiatives.
Chef Lynn is passionate about cooking and educating and loves nothing more than sharing her knowledge, wisdom and expertise, teaching children, chefs and home cooks where their food comes from and to take pride in having a hand in the whole process of making and enjoying the healthy, delicious food they cook. @chef_lynn
In 2018, Chef Stephanie along with partner and Chef Brock Unger created the Hop Scotch Dinner Club, serving up a 12-course tasting menu out of their Halifax apartment. Preparing hyper-seasonal and locally-focussed cuisine, they quickly outgrew their 8-seat dining room table and set out holding pop-ups in other establishments around town. When Stephanie returned as a finalist on Top Chef Canada – Season 8 in 2019, the couple got into full swing, creating unique “Hop Scotch at Home” takeaway meals. Known for their innovative & artistic plates celebrating Nova Scotia’s terroir, Hop Scotch is focused on private dinners, catering & pop-ups until they settle into their new permanent home. @stephoplates @dudleywhitemud